BAKED FRENCH ONION CHICKEN

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Caramelized onions on the bottom of the casserole dish, before placing the chicken breasts.







BAKED FRENCH ONION CHICKEN

Fabulous juicy chicken breasts with caramelized onions underneath and on top and covered in a delicious combination of melted cheeses.  Serve with your favorite vegetables or a salad.  You may use beef stock; however, I used my homemade chicken stock (see below in the Helpful Hints), which I always have in the fridge or freezer for meals like this.  If you are using commercial stock, you may need to reduce the salt.  Adding a little baking soda to the onions when they have softened will help them to caramelize and turn brown quicker!










Ingredients:  

2 tbsp butter (30 mL)

2 large onions, peeled and sliced

1 tbsp minced garlic (15 ml)

1/2 tsp thyme (2 mL)

1/2 tsp black pepper (2 mL)

2/3 cup chicken, OR beef stock (150 mL)

2 large chicken breasts

Seasoning salt, to taste

1/2 cup shredded Mozzarella cheese (125 mL)

1/4 cup Parmesan cheese (60 mL) 


Instructions: 

Preheat the oven to 375°F (190°C). 

 

In large nonstick frying pan, in butter and over medium heat, stir fry onions for 5 minutes.  Add garlic, thyme and pepper.  Cook 1 minute.  Add chicken, OR beef stock.  Cook until the onions are caramelized, about 10 minutes.  Place some onions in the bottom of a 1 qt (1 L) casserole dish 

 

Slice chicken breasts in half horizontally.  Sprinkle both sides lightly with seasoning salt, especially if using commercial stock.  Place chicken cutlets on top of the onions in the casserole dish.  Top with the remainder of the caramelized onions. Sprinkle with Mozzarella and Parmesan cheeses.  Bake 25 to 30 minutes.  If cheese is not browned to your liking, broil 1 to 2 minutes on high.

 

Helpful Hints:  You can use a mix of Swiss cheese and Provolone, if desired.

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.


Yield:  4 servings

1 serving

236.1 calories

21.7 g protein

12.5 g fat

1.5 g fiber

7.6 g net carbs 


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